Go Back
–+ servings
Easy hoisin soy udon bowl with tofu, frozen peas, corn, wakame, scallions, daikon and chili threads in a sweet savoury soy hoisin sauce.

Easy Hoisin Soy Udon Bowl with Tofu, Peas, Corn and Wakame

This easy hoisin soy udon bowl is a quick, colourful dinner made with frozen peas, corn, cubed tofu, chewy udon noodles and rehydrated wakame. The sauce is simple but flavourful, with soy sauce and hoisin giving the noodles a glossy sweet-savoury coating. It is the kind of meal that comes together fast but still looks fresh and pretty in the bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, lunch, Main Course
Cuisine Asian inspired, Japanese fusion
Servings 4 people
Calories 1052 kcal

Equipment

  • Large skillet or wok
  • Medium bowl, for loosening the frozen udon noodles
  • Small bowl, for mixing the hoisin soy sauce
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups
  • Tongs or two large spoons, for gently tossing the udon noodles
  • Colander or strainer, for draining the udon noodles and rehydrated wakame

Ingredients
  

For the Udon Bowl

  • 2 packages udon noodles frozen
  • 1 ½ cups tofu firm and cubed
  • 1 ½ cups peas frozen
  • 1 cup corn frozen
  • ½ cup wakame dried and rehydrated
  • 2 tablespoons oil neutral
  • 2 scallions white ends thinly sliced
  • ¼ cup daikon peeled and very thinly sliced
  • 1 tablespoon sesame seeds optional
  • Chili threads cut short for garnish
  • 3 tablespoons soy sauce regular or low sodium
  • 2 tablespoons hoisin sauce thick and sweet
  • 1 tablespoon water warm
  • 1 teaspoon sesame oil optional
  • 1 teaspoon rice vinegar optional
  • 1 teaspoon chili crisp or chili oil optional

Instructions
 

Rehydrate the wakame.

  • Place the dried wakame in a small bowl and cover it with warm water. Let it sit for 5 to 10 minutes, until softened. Drain well and chop into smaller pieces if needed.

Make the sauce.

  • In a small bowl, stir together the soy sauce, hoisin sauce, warm water, sesame oil, rice vinegar and chili crisp, if using. Set aside.

Loosen the udon noodles.

  • Place the frozen udon noodles in a bowl and cover with hot water for 1 to 2 minutes, just until the noodles separate. Drain well. They do not need to be fully cooked yet.

Cook the tofu.

  • Heat the oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 4 to 5 minutes, turning gently, until lightly golden on the edges.

Add the peas and corn.

  • Stir in the frozen peas and frozen corn. Cook for 3 to 4 minutes, until the vegetables are hot but still bright and colourful.

Add the noodles and wakame.

  • Add the drained udon noodles and rehydrated wakame to the skillet. Toss gently so the noodles stay mostly intact.

Add the sauce.

  • Pour the hoisin soy sauce over the noodles. Toss everything together for 1 to 2 minutes, until the tofu, peas, corn, wakame and udon are coated in the glossy sauce.

Garnish and serve.

  • Spoon into bowls and top with the thin white scallion slices, daikon, sesame seeds and short chili threads. Serve warm.
    • For the best easy hoisin soy udon bowl, do not overcook the frozen udon noodles. Just loosen them in hot water, drain well, and finish them in the skillet with the tofu, peas, corn, wakame and hoisin soy sauce. This keeps the noodles soft and chewy instead of mushy, and helps the glossy sauce cling to every bite.

Notes

  • Frozen udon noodles work really well in this recipe because they stay thick, soft and chewy. Just loosen them in hot water first, then finish them in the skillet with the sauce.
  • Firm tofu is best for this easy udon bowl because it holds its shape when tossed with the noodles, peas and corn. Patting the tofu dry helps it get a little colour in the pan.
  • Frozen peas and corn make this a fast weeknight dinner. They cook straight from frozen and add nice sweetness, colour and texture to the hoisin soy noodles.
  • Wakame should be rehydrated before adding it to the skillet. Drain it well so the udon noodle bowl does not become watery.
  • Hoisin sauce and soy sauce make a quick sweet-savoury sauce that coats the tofu and udon noodles nicely. If the sauce feels too thick, add a small splash of warm water.
  • Do not overcook the udon noodles. They only need to warm through once they are added to the skillet. Too much cooking can make them soft or break apart.
  • Scallions, daikon and chili threads are simple garnishes, but they make this tofu udon bowl look fresh and colourful. Add them right before serving.
  • This recipe is flexible. Add spinach, mushrooms, snap peas, broccoli or edamame if you want extra vegetables in your easy vegetarian udon bowl.
  • Serve right away for the best texture. The udon noodles are soft and glossy when freshly tossed with the hoisin soy sauce.

Nutrition

Serving: 1servingCalories: 1052kcalCarbohydrates: 176gProtein: 49gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 0.2mgSodium: 3617mgPotassium: 297mgFiber: 18gSugar: 28gVitamin A: 580IUVitamin C: 27mgCalcium: 163mgIron: 3mg
Keyword easy hoisin soy udon bowl, easy meatless udon dinner, easy tofu udon recipe, hoisin soy udon noodles, quick udon noodle bowl, recipe, tofu udon noodle bowl, udon noodles with tofu, vegetarian udon bowl
Tried this recipe?Let us know how it was!